i love to cook food...shoot food. i love to play with food and i love to eat food...soooo, here are my comments, thoughts, recipes and pics of foods i come across. it might be on my plate, your plate, someone elses plate or my dream plate...

Thursday, November 18, 2010

well, i'm so sorry that i was away for a while with my computer problems, but i was definitely still in the kitchen trying out new savory flavors and sweet treats...i have loads of goodies to post.

let me start with this MOROCCAN GOAT STEW
as you might guess by now, i'm always on the lookout for things a little out of the ordinary. i came across some goat at one of my favorite markets in Irvine, CA called Wholesome Foods. if you're lucky enough to have one in your area you should check it out. great stuff for Middle Eastern cooking. their produce alone is worth the trip.
as i was poking around looking for something new, i saw some fresh goat shanks...not knowing what the heck to do with it, i bought it anyway...and sooooo glad i did.

GOAT IS GOOD !

i think it tastes like a cross between lamb and beef. the texture and flavor was fabulous. i had to add a little beef to my recipe because i didn't have quite enough of the goat the recipe called for. i was surprised to find that i really liked the goat much better. this slow cooking stew was just the right way to introduce a new meat to the party. (the "party" usually consists of ME, MYSELF and I.) i will definitely try it again.

now with goat in my fridge i went straight to google.

luck on my side, i found this fabulous recipe at Cehun Family Recipes... Recipe.Cehun.com.

with many thanks to the Cehun Family for bringing goat to my table i have copied the recipe for you below exactly. i usually put in some notes, but this time i did exactly as the recipe was written...i suggest you do the same because it is absolutely fabulous...no changes necessary. one thing i would like to add is that this would lend itself to any slow cooked stew meat...lamb would be wonderful...beef was great...maybe even pork. the base of this recipe is so delicious it's worth a try with anything you choose. i am aware that "GOAT" is not available at every supermarket.

SERVE WITH
300gm pumpkin, peeled, chopped into 1-2cm cubes and roasted in olive oil with a little seasoning.

METHOD
Place the olive oil in a large saucepan or casserole pan and put it over a moderate-high heat. When the oil is hot, add the onion to the pan and sweat for one minute until transparent.

Place all the spice mixture ingredients in a bowl and mix together. Toss the goat in the spices so that it is well coated.
Add the spiced goat and garlic to the pan and seal the goat on all sides so that it is browned.

Stir in the chopped tomatoes, cinnamon stick, apricots, saffron and enough stock to just cover the goat. Bring to the oil then reduce to a slow simmer. Leave the goat to cook for 1-1.5 hours or until the meat is tender, stirring regularly with a wooden spoon (add more stock or water if the liquid is below the goat). (You can do this on top of the stove or in the oven. If the stew is too watery, drain off the excess liquid into a saucepan and reduce until thickened. Then return to the stew.
Stir in 3 tblspns of the chopped coriander, harissa paste (more or less to taste), lemon zest, juice and honey.
Garnish with roasted pumpkin and scatter over remaining coriander

When I lived in Washington DC, one of our favorite places in Adams Morgan was a Jamaican place that specialized in goat. Where on earth do you get goat down there in so. Cal.?? Lamb would probably be a good substitute.

This looks great! I may substitute sweet potato for the pumpkin. I am just making goat and lamb stock from some majorly bony lamb and goat I got. I'll make sure my butcher gives me some meat next time!

I made this for my book club last night. It was a big hit, despite the fact that the market gave me whatever part of the goat has the absolute most bones and gristle. (There seemed to be a lot of vertebrae in there...) I doubled the cooking time to make it more tender, but it could have used another hour.

Christina...so glad you tried this...your right. i just had some goat from my Mexican market and it DOES have a lot of bones...maybe it's the nature of the beast?...i think i might make this recipe again. i remember it was sooo good. thanks for stopping by with your notes...jules

What a great site! Thanks for this post...my husband and I bought a bunch of goat meat from a local farmer and I've been researching on the internet trying to figure out what to do with it...then looking for assurance that I can use some of my favorite lamb stew flavors and swap the goat in. Looks like that's a go. Your photos and recipes are awesome--I'll be back!

hi there! just discovered your blog via a search on "goat meat stew"... i made this on THU and it was absolutely delish! i just discovered goat meat... and i love it. this spice combo is great... i made extra to use for other applications. great blog, keep 'em coming. :)

joehawkins...WOW, i'm so glad you liked this. i love everything "goat"...goat yogurt, goat cheese, goat MEAT ! have you tried Birria?...a Mexican goat stew...fabulous as well. i haven't made it myself, but it's on my list. thanks for stopping by

hi joehawkins...or can i call ya "joe"...i haven't cooked Birria yet but i'm sure the loin would. any cut that needs low and slow cooking would work great i bet. maybe you'll be giving me your recipe this time. i'll try to google around and get some ideas.

I cooked this for dinner tonight and my husband loved it. I used a little over one kilogram of goat, but that was perfect, as it shrinks so much while it cooks. The sauce is so flavoursome in the end, even without the harissa (did not add it because I was serving it to my 13mo as well). Thanks so much for the recipe - it was my first time cooking goat!

Thank you so much for this recipe!I made this yesterday evening and my husband and myself both loved it... such a flavourful sauce, mmmmm!I will post it on my blog and link to yours of course... if that's OK?Many greetings from Belgium and I will follow your blog from now on,Marian

Hello Marian from Belgium...so glad you enjoyed this. i hope you liked the "goat". i found that i really like it. i hope to post another recipe soon using it with Mexican flavors...maybe a Birria de Chivo (goat stew) rich with Mexican red sauce. thanks for the great report.

Hello Jules,I have published your recipe on my blog with a link to yours!(http://avonturenindekeuken.blogspot.co.uk/2012/04/marokkaanse-geitenstoofpot.html)Thanks again for the inspiration and I'm looking forward to your new goat recipes :-)Marian

Took a quick look at the comments while my goat meat was browning. Have travelled in north Africa and I know the taste will be yum and right on the money. Thyme added will bring another dimension as well. Plain potatoes and carrots would work with this... for those of you looking for sources of goat meat, try your local farmer's market or your local halal market, which is where I regularly get my goat meat. Bon apetit, All! Tamara

hi Tamara...thanks so much for the comment and the extra information for future followers. i hope you enjoyed the end result. i think i'll make this soon for the cold weather...yummy soups and stews are on the way . i think i'll start with this one.

Marian...so sorry i missed your comment...and thanks so much for the mention in your post. great job on the stew. hope to hear from you again

Absolutely marvellous, thank you. I changed the recipe a bit.Worked with goat leg, added some chick peas and sultanas, a little bit more lemon juice and honey and stacks more coriander (cilantro).Included sweet potato and some carrot too.Served it with couscous in stead of pumpkin.Absolutely fantastic. Thank you for sharing.

Homemade Skyr

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About Me

ahhh...welcome to my little world of flavors. you'll see that my food obsessions vary from one extreme to the other. from nice safe little shortbreads and blondies to spicy chicken feet and BBQ pigs tails. I hope you enjoy the spectrum of goodies and follow Ruby and i on our our culinary trip to who knows where...my thought is...if it looks good, it'll taste even better AND IF IT LOOKS UGLY, I HAVE TO TRY IT !!!

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Spicy Chocolate Shorties

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lil' Ruby

*DISCLAIMER

Ruby is responsible for all posts while i am busy in the kitchen and behind the camera. As we all know, one with four legs has no opposable thumbs. She leans towards the hunt and peck method. So please we ask that you excuse any unintentional grammatical errors.